摘要
本实验旨在使用溶菌酶破碎乳酸菌菌体细胞壁,从中筛选出最佳的破壁条件,获得最高的蛋白得率。以单因素实验为基础,根据单因素实验确定好中心点后,按照Box-Behnken设计建立模型,通过响应面法优化提取工艺。结果表明:酶解pH7.73,酶解温度52℃,酶解时间1.7h,酶用量3.0mg/g时的蛋白得率最高。影响乳酸菌菌体蛋白得率的工艺因素按主次顺序为:酶解时间>酶用量>酶解pH>酶解温度。在最佳条件下,蛋白得率为49.43%。
The aim of this experiment was to break the cells of lactic acid bacteria using lysozyme.The best conditions were screened out to get the highest yield rate of protein.A central point was determined by single factor experiment to design a model in accordance with Box-behnken,applying response surface analysis methodlogy to optimize the extraction conditions.The result showed that pH value of 7.73, extraction temperature of 52℃, extraction time of 1.？h and enzyme dosage of 3.0mg/g, an optimum yield rate of protein was obtained.The yield rate of protein was most significantly affected by extraction time, followed by enzyme dosage, pH and extraction temperament.Under the optimum conditions,yield rate of protein was 49.43%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第9期235-239,共5页
Science and Technology of Food Industry
基金
辽宁省自然基金(201102189)
关键词
溶菌酶
乳酸菌菌体蛋白
酶法破碎
响应面分析
lysozyme
lactic acid bacteria protein
enzymatic disruption
response surface analysis
作者简介
赵春燕（1966-），女，博士，副教授，主要从事食品生物技术方面的教学研究工作。
